FLAX VEGGIE THINS

 
crackers.jpg

Recipe & Photo by Sophie Mackenzie WHOLEHEARTED EATS

AUTHOR NOTES

Raw crackers our one of my favourite snacks: they are very easy to make and have a surprisingly long shelf life (if you keep them in a airtight container). Paired with some tasty vegan pate, avocado, sprouts, cucumber, raw hummus, and some red peppers, you have a amazing little lunch.

SERVES:  Makes a lot

PREP TIME:  10 Minutes (plus soaking and sitting time)

COOKING TIME:  8 – 15 hours depending on temperature and humidity

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Gluten Free

INGREDIENTS 

  • 1/2 cup Pumpkin Seeds

  • 1 cup Flax Seeds (I used half brown and half golden)

  • 1/2 cup Sunflower Seeds

  • 1/2 cup Sesame Seeds

  • 1 tbsp Tamari

  • 1/2 cup Chopped Celery

  • 1/2 cup Chopped Carrot

  • 1/2 cup Chopped Red Pepper

  • 2 cloves of Garlic

  • Pinch Black Pepper

 EQUIPMENT 

Food Processor

Dehydrator

DIRECTIONS

Soak the pumpkin seeds and set aside.
Rinse the flax, sunflower, and sesame seeds. Combine the flax, sunflower, and sesame seeds together in a large bowl and add enough water to cover. Let mixture sit for about 1 hour. After this time the seeds will have soaked up most of the water, add enough water to make the mixture a batter like consistency. Let mixture sit 5 hours or overnight.

Place the flax, sunflower, and sesame seed mixture in a food processor. Add the chopped celery, carrot, red pepper, garlic, and tamari, and puree until the vegetables are finely chopped. Mix in drained pumpkin seeds and black pepper.

Spoon 1 Tbls of the mixture onto dehydrator sheets or parchment lines trays. Spreed the mixture fairly thin, the circles should be about 8 cm  or 3 inches in diameter. Dehydrate until crispy,  about  8 – 15 hours depending on temperature and humidity.

 
Stacey Christie